All posts filed under: Dinner Party Favourites

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Indian Chilli-Cheese Churros

Indian Chilli-Cheese Churros

I have a massive soft spot for hot desserts: Chocolate lava cake, sticky toffee pudding, gulab jamun and ice cream, seeroh and cold cream and of course, churros and chocolate. Or churros and dulce de leche. Or churros and scented candle wax. Okay maybe not the last one but basically, I’ll eat churros with anything. Like many others before me, I believe that there’s a separate stomach for dessert. You can eat all the empanadas, cassava fries and frijoles you like but in my book, the sensation of something sweet on your palate is always a welcome one. And this second stomach rule doesn’t just extend to South American food and hot desserts – it could be palak paneer, naan and kulfi, or thai massaman curry, papaya salad and coconut sticky rice with mango. They’re all delicious and all made better with something sweet for the finale. Churros are one of my favourites; the delicious coating, crispy outside, soft, semi-hollow inside and the gooey dip for controlled dunking. I love it all, and so much …

Rum-Soaked Kala Jamun (Cardamom and Rum Syrup-Soaked Doughnuts)

Rum-Soaked Kala Jamun (Cardamom and Rum Doughnuts)

I figured that as everyone seems to have totally lost their minds this year, I’d follow suit in my own crazy way. You might have noticed a Facebook and Instagram post I wrote, earlier this month. It was a big deal for me, having dedicated a huge amount of myself to this blog. In case you missed it, it served as a reminder to myself that if we pursue our passions with our whole selves, we must not forget to extract every last bit of love it gives back to us. Anyway, enough of that soppy stuff… it’s rum time! I have a love/hate relationship with gulab jamun (or gulab jambu as we call them at home). I mean this in the sense that I love to eat them but hate that I can never just have one.  These sweet, saffron, rose and cardamom-soaked milk doughnuts are one of the most well-known Indian desserts, and the chances are, they’re on your local Indian restaurant’s menu. Kala jamuns are the lesser-known big sister of gulab jamun. …

Vegetarian Tandoori Momos

Vegetarian Tandoori Momos

Every year, ask me what I want for my birthday and you’ll get the same response each time. It’s not an expensive pair of shoes and it’s not perfume, it definitely isn’t a designer handbag or clothes. I don’t really care about those things. What I really want is my own tandoor. The idea of having a raging-hot pit of fiery coals in my kitchen makes me go weak at the knees. Install a beautiful granite countertop and leave just enough space for a cavernous drop into a heat-proof cylinder. Pop in a clay oven and watch me go nuts with recipes galore. I’ll pretend I’m Sanjeev Kapoor or Cyrus Todiwala, reaching in with my gigantic asbestos hands. I’ll be making fresh, homemade naan with charred edges and chewy middles, kebabs of all shapes and sizes and the best baked potatoes of your life. I’d be ALL over it. One thing I’d definitely be making are proper Tandoori Momos, the hottest Indian street food trend of the minute. Classic Nepali dumplings, slathered in Tandoori marinade and …

Palak Paneer Snails

Palak Paneer Snails

Our favourite paneer dish has just undergone an epic makeover. Don’t freak out. The snails in the pastry refer to their shape rather than the contents. These filo coils are packed with the Indian restaurant favourite, Palak Paneer. Fresh, green spinach with creamy paneer, ginger, chillies and garlic is a combo I’d eat every day if I could get away with it. To demonstrate how easy this is, I’ve pulled together a short video where you can see how it’s rolled and coiled for that awesome shape. As much as I love this, it wouldn’t be half as amazing to eat if it wasn’t for the epic Carrot and Cucumber Mustard Salad. It’s loaded with hot and sour flavours which cuts right through the richness of the pie. I glazed these pies with a combination of melted butter and turmeric for as a cheeky replacement for egg wash. Nobody will ever know. This is perfect for serving up when you have friends over for dinner, taking along to picnics and stowing away in the freezer …

Spiced Butternut and Cauliflower Cheese Pithiviers 4

Spiced Butternut and Cauliflower Cheese Pithiviers

One of my favourite classic comfort foods has to be cauliflower cheese. A chilly autumnal weeknight calls for nothing more than simple oven-baked cauliflower cheese, sometimes with a tumble of broccoli florets added in, other times with belly-pleasing macaroni. One thing they all have in common is delicious, sharp Cheddar and a crunchy golden top. Here, I’ve combined all those glorious elements into another comfort food favourite – the pithivier. These traditional French pies are usually made with a frangipane filling but can also be savoury. I’ve opted to fill my discs of puff pastry with cauliflower cheese, butternut squash and a delicious blend of spices. In place of egg wash, they’re glazed with a thyme and honey brown butter which provides a gorgeously-golden finish. The combination of butternut squash and a homemade gratin spice blend will give you all the autumnal feels you crave after a long day at work. If you don’t have butternut, you can use pumpkin or acorn squash instead. The gratin spice blend is unbelievable in everything from dauphinoise potatoes to mac and …

Stuffed and Baked Baby Kolhapuri Aubergines

Stuffed and Baked Baby Kolhapuri Aubergines

If you’re a fan of vegetarian Indian main courses that pack enough punch to trounce any meaty curry, look no further. These gorgeous aubergines might be small but the smooth-as-velvet sauce and filling make it an unforgettable veggie curry you’ll want to make over and over again. Stuffed with rich coconut, pistachios and paneer before being baked in a tomato masala containing no fewer than eleven incredible spices (important: in small amounts) to create a beautifully balanced, aromatic aubergine experience. You’ve probably worked out by now that I’m a total aubergine fiend, always thinking about where my next fix is coming from. Whether it’s Slow Cooker Aubergine Makhani or the love of my life, Burnt Aubergine and Spinach Curry, I’m obsessed. Kolhapuri Vegetables and Kolhapuri Chicken are popular dishes from, you guessed it, Kolhapur, Maharashtra in India. These curries are notoriously spicy and almost always contain a killer combo of crimson Kashmiri chillies, black pepper and poppy seeds. I’ve played about with the masala recipe to come up with my own blend, which I think …

Vegan Saffron Strawberry and Lime Meringue Nests 1

Vegan Saffron, Strawberry and Lime Meringue Nests

Ever since I was a little girl I’ve been fascinated by meringues. There’s something so magical about those white, fluffy clouds of sweet vanilla. The chewy goodness of pavlovas, with their marshmallow-like middles and cratered tops that are begging to be dolloped with whipped cream and crowned with berries. So beautiful, yet nigh on impossible without egg whites which somehow, when whipped up, have more volume than Claudia Schiffer’s barnet in a L’Oréal Elnett ad. Well that’s what I always thought… until now. The protein in egg whites allows the air bubbles created by lots of whipping to be held. Sugar dissolves into these proteins and bonds with them. The water in sugar helps increases their strength and elasticity, allowing even more air to be trapped and held sturdy. There’s nothing quite like a stiff peak. Without the strong proteins present in egg whites to kick the meringue process off, all you’re left with is sugar. What can vegans and those who abstain from eating eggs use instead? Fear not, we no longer need to be oblivious …